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White Lily Cornbread recipe

Slice of moist and fluffy White Lily Cornbread served with melting butter
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This White Lily Cornbread recipe delivers a moist, fluffy, and golden loaf every time. Made with fine-milled cornmeal, it’s a Southern classic perfect for pairing with chili, BBQ, or just a slab of butter and honey.

Ingredients

Scale
  • 1 1/2 cups White Lily self-rising cornmeal mix
  • 1 cup buttermilk
  • 1 large egg
  • 1/4 cup vegetable oil or melted butter
  • 1 tablespoon sugar (optional)
  • 1/2 teaspoon salt
  • 2 tablespoons bacon drippings or oil for the skillet

Instructions

  1. Preheat your oven to 425°F (220°C). Place a cast iron skillet inside to heat.
  2. In a large bowl, whisk together the cornmeal mix, salt, and sugar.
  3. In another bowl, mix the buttermilk, egg, and oil or melted butter.
  4. Combine the wet and dry ingredients until just mixed. Do not overmix.
  5. Carefully remove the hot skillet from the oven and add the bacon drippings or oil to coat the bottom.
  6. Pour the batter into the hot skillet and return to the oven.
  7. Bake for 25–30 minutes or until the top is golden and a toothpick comes out clean.
  8. Let cool slightly before slicing and serving warm.

Notes

  • Use White Lily brand for the lightest texture.
  • Add shredded cheddar or chopped jalapeños for a flavor boost.
  • Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

Keywords: White Lily cornbread, Southern cornbread, easy skillet cornbread

Find it online: https://infinityrecipes.com/white-lily-cornbread-recipe/